Introducing the RPL Recipe Club

What’s better than making a delicious vegan recipe every month?

Making a new vegan recipe AND entering for a chance to win amazing kitchen prizes! Now that’s what I call a win-win!

Introducing the RPL Recipe Club!

Spring is the time for new beginnings and I’m delighted to share our new monthly recipe club for Rainbow Plant Life readers!

I had so much fun seeing so many RPL readers participate in our 31 Days of Vegan Challenge earlier this year that I wanted to turn this into a monthly initiative. 

What is the RPL Recipe Club?

Essentially, this is like the 31 Days of Vegan challenge, just on a (much) smaller scale. 

Each month, I’ll choose one Rainbow Plant Life recipe that anyone in the RPL community can choose to make. 

You can make it just for funzies OR you can enter to win an amazing prize each month! This month, we’re giving away the Starting Lineup set by Great Jones.

ad for meal plans program with picture of woman with button

How to participate:

Participating is easy! Just follow these steps:

  • Sign up for the Rainbow Plant Life newsletter (only newsletter subscribers are eligible to win the monthly prize, though you can of course still participate without being signed up).
  • Make this month’s recipe, take a picture of it, and email it to me at contest@rainbowplantlife.com with the subject line “Recipe Club” by 11:59pm on the last day of the month. By sending your picture in via email, you’ll be entered to win a prize. 
  • For an additional entry, post the pic to Instagram, tag me @rainbowplantlife and use the hashtag #RPLRecipeClub.
  • And for one more bonus entry, leave a review on the recipe itself. You must use the same email address from which you sent your initial entry.

At the end of each month, we will randomly select a winner and share our favorite photos here!

Not signed up for my newsletter yet? Sign up here:

Join the RPL Recipe Club!

    April 2023 Recipe: Creamy Lemon Asparagus Pasta

    For the very first edition of the RPL Recipe Club, we’re making one of my favorite ever spring dishes: Lemon Asparagus Pasta. It’s a vegan spin on Spaghetti al Limone and it’s bursting with zippy and bright spring flavors. 

    shallow bowl of creamy lemon asparagus pasta on neutral backdrop

    Please feel free to customize it based on your preferences and what’s in season. If asparagus isn’t in season for you yet, swap it out for broccolini, green beans, or another crisp-tender green vegetable. Don’t like olives? Feel free to omit.

    The blog post has full written (and video) instructions, tips for making this recipe, and ingredient substitutions, so be sure to check it out!

    Lemon Asparagus Pasta

    This lemon asparagus pasta is bursting with zippy and bright spring flavors. It features crisp-tender asparagus, fresh herbs, and a citrusy olive oil sauce that’s naturally creamy (without any cream or flour). Perfect for a weeknight spring dinner or date night!
    Check out this recipe
    tossing spaghetti with tongs in a saute pan with asparagus

    April 2023 Prize: 

    This month, we’re delighted to give away the Starting Lineup Set by Great Jones!

    The set includes a small dutch oven, half sheet pan, and frying pan. I have all three items and can confirm they are absolutely gorgeous and great to cook with.

    A note for international readers: Due to the exorbitant cost of international shipping, we can only ship the above prize within the 48 contiguous United States. However, you can still enter to win if you live elsewhere. If your entry is selected as the winner, we’ll send you a payment of $150 in lieu of the prize. Payment will be sent via PayPal.

    Other important details and FAQ

    Can I make modifications to the recipe and still enter?

    Absolutely! But your entry won’t count if you use any kind of animal product – Rainbow Plant Life is a vegan blog, after all!

    How old do I need to be to participate?

    You must be at least 18 years old to participate.

    I don’t live in the United States. Can I still enter?

    Yes! You can still enter the monthly contest, with a caveat.
    Due to the exorbitant cost of shipping, we can only ship the above prize within the 48 contiguous United States. However, you can still enter to win if you live elsewhere. If your entry is selected as the winner, we’ll send you a payment of $150 in lieu of the prize. Payment will be sent via PayPal.

    How is the winner chosen? 

    We’ll choose the winner at random (based on email entries, instagram entries, and rating/review entries on the blog). The quality of your photography is not a factor!

    I’m so excited to start this new series and to see y’all’s creations.

    Did you make this recipe?

    Tag @rainbowplantlife and hashtag it #rainbowplantlife

    Leave a Comment & Rating

    If you enjoyed this recipe, please consider giving it a star rating along with your comment! It helps others discover my blog and recipes, and your comments always make my day :) Thank you for your support!

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    48 comments on Introducing the RPL Recipe Club

    1. Kim

      This has been great fun! I can’t wait to try the new recipe for May!

      1. Kaitlin @ Rainbow Plant Life

        We’re so happy you enjoyed it, Kim!

    2. Jean

      Delicious and so easy to make. Thank you Nisha. Love all your recipes

    3. Candy Claypole

      Nisha, what a delicious pasta dish. I loved how the citrus flavor paired with the briny capers, as well as the chewy bite of the asparagus and roasted walnut, layered in a creamy sauce and topped with just the right hint of herbs.

      Thank you, and I look forward to next months recipe.

    4. Jacqueline

      Was very excited to try this recipe because it’s so different from the pasta recipes I usually make. Absolutely loved it – was light, lemony and tasted so fresh w all the herbs.

      I knew I was making this for my family to try, so I omitted the red pepper flakes and substituted crushed pecans instead of walnuts (both because of my dad). Turned out great! I would love to make again, but the original way because I imagine it’s extra good with a little kick and extra nuttiness!

    5. Kate

      I’ve made this recipe twice this month! First for myself and then, because I liked it so much, for my daughter and son-in-law. I made just a couple of adjustments based on what I had on hand (Kalamatas for the Castelvetranos and no parsley), with the beans and bucatini, which is not a pasta I use a lot but was fantastic. Everyone really loved it!

      I would definitely make this again and I can’t wait to see what next month’s selection will be.

    6. Gabrielle

      So I absolutely love Nisha’s recipes and instant pot cookbook. I usually don’t stray from my favorite types of foods like curries, burritos and dips/sauces.

      A pasta with olives, Capers and walnuts seemed so out of my wheelhouse but it was SO INCREDIBLE!!! I will definitely make this again, thanks RPL!

    7. Rachael

      So delicious! I added white beans and it was super creamy and flavorful with just the right amount of zing. Also pretty easy to make, perfect for a quick and filling weekday lunch!

    8. Dianna Beesinger

      I had been looking for a lemony pasta recipe so I was so excited to see this! I only cooked enough pasta for two, added all the asparagus and halved most other ingredients. It was delicious! Will definitely make this again!

      1. Kaitlin @ Rainbow Plant Life

        We’re so happy you loved the pasta, Dianna. Thanks for trying the recipe!

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